Andouille and Shrimp Pasta

Andouille and Shrimp Pasta Dish Guide

Five in 25

Serves 4-6

Five Ingredients

12 Oz andouille sausage

12 Oz peeled and deveined shrimp

1 handful of parsley

1 lb linguini pasta

24 oz jar of marinara sauce

From the Pantry

1 T olive oil

Slice the sausage into ¼ thick coins. Chop the parsley. Thoroughly dry the shrimp with a paper towel.

Bring a pot of water to a boil and season with salt. Cook linguini per package directions.

In a large saucepan over medium-high heat add in a tablespoon of olive oil and add the andouille. Cook for 4-5 minutes or until golden brown. Move sausage to the edge of the skillet and add in the shrimp. Season with salt and pepper. Cook for 2-3 minutes or until shrimp are almost cooked through. Add in the pasta directly from the boiling water (do not drain – you want some of the pasta water to transfer with the pasta to help emulsify the sauce).

Add in the marinara and most of the parsley. Stir everything to combine and turn off the heat. Serve immediately garnished with the remaining parsley and (optionally) some freshly grated cheese.